Spicy Tuna and Avocado Tower with Yuzu Dressing

Name: Spicy Tuna and Avocado Tower with Yuzu Dressing
Prep time: 25 min
Yield: 4

tuna avocado spicy japanese-inspired elegant seafood tower yuzu appetizer sushi-style

Appetizers

An elegant restaurant-style appetizer featuring layers of spicy tuna and creamy avocado, finished with a bright yuzu citrus dressing - perfect for special occasions or impressive dinner parties.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 0

Ingredients

400g14oz sashimi-grade tuna, finely diced
3 tbsp3 tbsp Japanese mayonnaise
1 tbsp1 tbsp sriracha sauce
1 tsp1 tsp sesame oil
2 large2 large ripe avocados
2 tbsp2 tbsp fresh lime juice
1 small1 small cucumber, finely diced
3 tbsp3 tbsp yuzu juice (or substitute with lemon-lime mix)
1 tbsp1 tbsp rice vinegar
1 tbsp1 tbsp mirin
1 tsp1 tsp low-sodium soy sauce
1 tsp1 tsp honey
30g1 cup microgreens or baby greens
2 tbsp2 tbsp black and white sesame seeds, mixed
2 tbsp2 tbsp fresh chives, finely chopped
60g1/4 cup pickled ginger, julienned

Instructions

In a bowl, combine diced 400g14oz sashimi-grade tuna, 3 tbsp3 tbsp Japanese mayonnaise, 1 tbsp1 tbsp sriracha sauce, and 1 tsp1 tsp sesame oil. Mix gently and refrigerate while preparing other components.
Dice 2 large2 large ripe avocados and toss immediately with 2 tbsp2 tbsp fresh lime juice to prevent browning. Season lightly with salt.
For the yuzu dressing, whisk together 3 tbsp3 tbsp yuzu juice (or substitute with lemon-lime mix), 1 tbsp1 tbsp rice vinegar, 1 tbsp1 tbsp mirin, 1 tsp1 tsp low-sodium soy sauce, and 1 tsp1 tsp honey until honey dissolves. Set aside.
Using a 3-inch ring mold or clean tuna can with both ends removed, begin assembly on individual plates. Start with a layer of diced 1 small1 small cucumber at the bottom.
Add a layer of seasoned avocado, pressing gently to compact. Top with a layer of the spicy tuna mixture, again pressing lightly.
Carefully lift the mold straight up to create a tower. Repeat for remaining servings.
Drizzle yuzu dressing around each tower and over the top. Garnish with 30g1 cup microgreens or baby greens, 2 tbsp2 tbsp black and white sesame seeds, 2 tbsp2 tbsp fresh chives, and 60g1/4 cup pickled ginger.
Serve immediately with small spoons or chopsticks for eating.

Ingredients

id: sashimi_tuna metric: 400g imperial: 14oz name: sashimi-grade tuna, finely diced
id: mayonnaise metric: 3 tbsp imperial: 3 tbsp name: Japanese mayonnaise
id: sriracha metric: 1 tbsp imperial: 1 tbsp name: sriracha sauce
id: sesame_oil metric: 1 tsp imperial: 1 tsp name: sesame oil
id: ripe_avocados metric: 2 large imperial: 2 large name: ripe avocados
id: lime_juice metric: 2 tbsp imperial: 2 tbsp name: fresh lime juice
id: cucumber metric: 1 small imperial: 1 small name: cucumber, finely diced
id: yuzu_juice metric: 3 tbsp imperial: 3 tbsp name: yuzu juice (or substitute with lemon-lime mix)
id: rice_vinegar metric: 1 tbsp imperial: 1 tbsp name: rice vinegar
id: mirin metric: 1 tbsp imperial: 1 tbsp name: mirin
id: soy_sauce metric: 1 tsp imperial: 1 tsp name: low-sodium soy sauce
id: honey metric: 1 tsp imperial: 1 tsp name: honey
id: microgreens metric: 30g imperial: 1 cup name: microgreens or baby greens
id: sesame_seeds metric: 2 tbsp imperial: 2 tbsp name: black and white sesame seeds, mixed
id: chives metric: 2 tbsp imperial: 2 tbsp name: fresh chives, finely chopped
id: pickled_ginger metric: 60g imperial: 1/4 cup name: pickled ginger, julienned

Instructions

In a bowl, combine diced {sashimi_tuna}, {mayonnaise}, {sriracha}, and {sesame_oil}. Mix gently and refrigerate while preparing other components.
Dice {ripe_avocados} and toss immediately with {lime_juice} to prevent browning. Season lightly with salt.
For the yuzu dressing, whisk together {yuzu_juice}, {rice_vinegar}, {mirin}, {soy_sauce}, and {honey} until honey dissolves. Set aside.
Using a 3-inch ring mold or clean tuna can with both ends removed, begin assembly on individual plates. Start with a layer of diced {cucumber} at the bottom.
Add a layer of seasoned avocado, pressing gently to compact. Top with a layer of the spicy tuna mixture, again pressing lightly.
Carefully lift the mold straight up to create a tower. Repeat for remaining servings.
Drizzle yuzu dressing around each tower and over the top. Garnish with {microgreens}, {sesame_seeds}, {chives}, and {pickled_ginger}.
Serve immediately with small spoons or chopsticks for eating.

Tips

Tuna Quality: Only use sashimi or sushi-grade tuna from a reputable fishmonger. The fish should smell ocean-fresh, not fishy.

Yuzu Substitute: If yuzu juice is unavailable, mix equal parts fresh lemon and lime juice with a tiny amount of orange zest for similar citrus complexity.

Assembly Technique: Press ingredients gently but firmly to help layers hold together. Chill assembled towers for 10 minutes before serving for better structure.

Make-Ahead: Prepare all components separately up to 2 hours ahead, but assemble just before serving to maintain the best texture and appearance.

Ring Mold Alternatives: Use a large cookie cutter, clean tuna can, or even a clean yogurt container with both ends removed as a mold.

Serving Style: Provide small spoons or Asian soup spoons alongside chopsticks. Each tower is designed as an individual appetizer portion.